Stuffed Grape Leaves (Dolma)

Instructions

1. Step 1

   Place the brined, drained, rinsed grape leaf in the colander and keep the leaves intact for rolling.

   Ingredients used: 30.0 piece Grape Leaf

   Cookware: colander

2. Step 2

   On the cutting board, finely chop the raw onion, parsley, and dill with the chef's knife. Add them to the mixing bowl with white rice, pine nut, 30.0 ml olive oil, 20.0 ml lemon, salt, and black pepper, then stir with the wooden spoon until evenly combined.

   Ingredients used: 1.5 gr Black Pepper, 15.0 gr Dill, 20.0 ml Lemon, 30.0 ml Olive Oil, 150.0 gr Onion, 30.0 gr Parsley, 40.0 gr Pine Nut, 4.0 gr Salt, 180.0 gr White Rice

   Cookware: Chef Knife, cutting board, mixing bowl, wooden spoon

3. Step 3

   Coat the bottom of the large pot with lid with 30.0 ml olive oil. Working on the cutting board, place each grape leaf vein-side up, add a narrow line of filling with the wooden spoon, fold in the sides and stem end, and roll firmly; arrange the 30 rolls seam-side down in the pot in snug layers.

   Ingredients used: 30.0 ml Olive Oil

   Cookware: cutting board, large pot with lid, wooden spoon

4. Step 4

   Pour 350.0 ml water and 40.0 ml lemon around the rolls, cover with the large pot with lid, and bring the liquid to a boil over medium-high heat for 5 minutes.

   Timer: 5 min (fixed)

   Ingredients used: 40.0 ml Lemon, 350.0 ml Water

   Cookware: large pot with lid — medium-high heat

5. Step 5

   Reduce the heat to low and simmer the covered rolls for 40 minutes, until the rice is tender, the leaves are soft, and most of the liquid is absorbed.

   Timer: 40 min (scalable)

   Cookware: large pot with lid — low heat

6. Step 6

   Turn off the heat and leave the rolls covered in the large pot with lid for 10 minutes, then uncover and serve when the rolls hold their shape.

   Cookware: large pot with lid